Shrimp and Chicken Quinoa Teriyaki
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Shrimp, cooked, 3.125 ozBoneless Skinless Chicken Breast (frozen), 5.375 ozOrganic Quinoa, 0.5 cupSoy Vay Veri Veri Teriyaki, 4 tbspHouse of Tsang, Wok Oil, 1 tbspKikkoman Soy Sauce, 2 tbspgarlic, minced in olive oil, 0.5 tspGiant Eagle Edamame Asian Blend, 4 Cups (1 12oz bag)
Add teriyaki sauce to bowl with shrimp and chicken. Allow to marinade.
Prepare quinoa according to package directions.
Heat a skillet over medium-high heat. Add meats with sauce, stir, and cook over medium heat, stirring occasionally and adding water to keep from sticking/burning.
Put wok oil in another skillet over medium-high heat.
Add Edamame Mix to wok oil. Heat for a few minutes (stir chicken and shrimp).
Add Soy Sauce to Edamame Mix. Stir and cook down about half way, then add cooked quinoa.
Mix quinoa and vegetables until blended, then add chicken and shrimp mix with sauce.
Stir until combined, then serve imediately.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user QUEENDARKLADY.
Prepare quinoa according to package directions.
Heat a skillet over medium-high heat. Add meats with sauce, stir, and cook over medium heat, stirring occasionally and adding water to keep from sticking/burning.
Put wok oil in another skillet over medium-high heat.
Add Edamame Mix to wok oil. Heat for a few minutes (stir chicken and shrimp).
Add Soy Sauce to Edamame Mix. Stir and cook down about half way, then add cooked quinoa.
Mix quinoa and vegetables until blended, then add chicken and shrimp mix with sauce.
Stir until combined, then serve imediately.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user QUEENDARKLADY.
Nutritional Info Amount Per Serving
- Calories: 545.2
- Total Fat: 15.9 g
- Cholesterol: 123.3 mg
- Sodium: 2,240.9 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 9.0 g
- Protein: 42.7 g
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